Directions
Prep veggies: mince garlic and dice onion, carrots, zucchini, mushrooms. Roughly chop cabbage if using, and cut broccoli and cauliflower into small bite-sized pieces.
In a large stockpot over medium heat, saute onion for 5-7 minutes. Add garlic and cook 30 seconds.
Add broth, tomatoes with juice, and all veggies (except spinach if using).
Increase heat and bring to a boil.
Reduce heat, cover, and simmer for 20-30 minutes or until veggies are desired tenderness.
Stir in spinach or not, and salt to taste.

*Notes:
Vegetable soup freezes wonderfully!
The frozen veggies work great as “fillers” if you want to quickly and easily add more veggies.

This recipe would be great with mashed sweet potatoes. The sauce is awesome… Check out Canadian Living for more great recipes!!

Pork Chops with Balsamic Sauce

2 T extra virgin olive oil

2 tsp. dried Italian herbs

pinch salt

4 pork loin centre pork chops

2 T balsamic vinegar

1 tsp. cornstarch

3/4 cup sodium reduced chicken stock

In small bowl, mix together oil, Italian seasoning and salt. Brush over the chops.

In non stick skillet fry chops over medium heat until browned and just a hint of pink remains inside (about 4 minutes per side). Transfer to a plate and keep warm. Drain off fat from pan. Add balsamic vinegar to pan. Simmer over medium heat for 30 SECONDS. Whisk cornstarch into the stock and add to the pan. Bring to a boil, stirring and scraping up any brown bits. Reduce heat and simmer until thickened (about 1 minute). Return chops to pan, heat through, turning to coat.

One of our favourite restaurants in Merida, Yucatan Il Caffe Italiano serves this wonderful seafood dish. We usually pop in after Sunday afternoon symphony. This is one wonderful dish and makes a little seafood go a long way! If you are buying fresh seafood, just purchase TWO pieces of EACH seafood PER PERSON.

Reef Spaghetti – Spaghetti allo Scoglio

Ingredients

fresh clams (although I used frozen and they were just fine)

fresh mussels (frozen is fine)

shrimp (frozen is fine) De-veined and tails removed!

2 or 3 plum tomatoes chopped (I would use more next time)

bunch of parsley

basil

1 clove of garlic OR MORE

olive oil

salt and pepper

1 cup of white wine

spaghetti (dependent on how many people)

Preparation

If using frozen seafood, first thaw them in the refrigerator in cold salted water for about 30 minutes. Thaw each seafood separately. Salt a pot of water for the spaghetti and set it to boil. Heat 2 T. of oil in a broad skillet with the garlic. When the garlic is browned, remove it (and eat it if you want..LOL). Add the drained clams and mussels. Cover and cook over a brisk flame, shaking the pan every now and then until the shellfish have opened. Turn off the flame and let them cool slightly. Remove empty or unopened shells. Do NOT try to open closed shells as they are already dead and eating them could make you quite sick!!!

Start to boil the spaghetti!!

In a separate deep skillet add more oil and garlic. Add the chopped tomatoes. and shredded basil leaves.Salt. Simmer the sauce for 10 minutes. Stir in all of the shellfish (including the shrimp), adding some of the white wine (to your taste) Simmer another five minutes.

Transfer the drained, cooked spaghetti to your serving dish, add a little olive oil and ground pepper. Toss and then stir in the sauce with the seafood. Serve with some crusty bread to soak up the sauce…and don not forget more wine…to drink, of course!!

Here in the Yucatan one of the favourite appetizers/botanas is ceviche.

Ceviche is a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.

Recently we were at a favourite restaurant, Quereke, where they served a mushroom ceviche…no fish or seafood! Where there is a will, there is a way. Pinterest to the rescue! The following recipe is adapted from the one I found there, as we do not get a great variety of mushrooms (hongos) in Yucatan. Just pick four different types of mushrooms that you can find.Try it at your next little party!